Bakery-Style Apple Streusel Muffins

Bakery-style apple streusel muffins are a warm and comforting treat. These muffins are inspired by the large, bakery-style muffins you might find at a coffee shop. In this tutorial, you will learn how to make apple streusel muffins from scratch using simple ingredients. Each step will guide you through the process so you can achieve muffins that are moist, flavorful, and topped with a crumbly streusel layer. By following these instructions and using the accompanying photos, you will be able to recreate bakery-style muffins in your own kitchen that are perfect for breakfast, dessert, or a snack with coffee.

Inspired by: https://sallysbakingaddiction.com/

Kitchen Tools

1. 12-cup muffin pan
2. Cupcake liners or nonstick cooking spray
3. Mixing bowls (medium and large)
4. Hand mixer or stand mixer with paddle attachment
5. Whisk
6. Fork (for making the streusel topping)
7. Rubber spatula
8. Measuring cups and measuring spoons
9. Wire cooling rack
10. Toothpick (for testing doneness)

Streusel Topping:

1. 1/3 cup packed brown sugar (light or dark)
2. 1 Tablespoon granulated sugar
3. 1 teaspoon ground cinnamon
4. 1/4 cup unsalted butter
5. 2/3 cup all-purpose flower (spooned & leveled)

Muffins:

1. 1 and 3/4 cups all-purpose flour (spooned & leveled)
2. 1 teaspoon baking soda
3. 1 teaspoon baking powder
4. 1 teaspoon ground cinnamon
5. 1/2 teaspoon salt
6. 1/2 cup unsalted butter - soften to room temperature
7. 1/2 cup packed brown sugar (light or dark)
8. 1/4 cup granulated sugar
9. 2 large eggs - at room temperature
10. 1/2 cup sour cream - at room temperature
11. 2 teaspoons pure vanilla extract
12. 1/4 cup whole milk- at room temperature
13. 1 and 1/2 cups peeled & chopped apples (1/2 inch chunks, 2 medium Granny Smith or Honey Crisp apples)

Vanilla Icing (optional)

1. 1 cup confectioner's sugar
2. 3 Tablespoons heavy cream
3. 1/2 teaspoon pure vanilla extract

Preheat your oven to 425°F. Lightly spray muffin pan with nonstick cooking spray or line each cup with cupcake liners. This recipe may produce 13–14 muffins, so prepare a second pan or plan to bake in two batches. Set the pan aside while you prepare the batter. *Tip: If you are able to skip a cup between muffins, this can help them rise taller and develop larger*

Combine the brown sugar, granulated sugar, and cinnamon in a medium bowl and stir until evenly mixed. Pour in the melted butter, then add the flour. Use a fork to gently mix everything together until the mixture forms large crumbs. Avoid overmixing, because the topping can turn into a paste instead of a crumbly texture. Set the streusel aside.

Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Stir until the ingredients are evenly combined. This dry mixture will later be added to the wet ingredients to form the muffin batter.

Place the softened butter, brown sugar, and granulated sugar in a mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, beat the ingredients on high speed for about 3 minutes until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides of the bowl so everything mixes evenly.

Add the eggs, sour cream, and vanilla extract to the butter mixture. Beat the ingredients on medium speed for about 1 minute, then increase the speed until the mixture becomes mostly smooth and creamy. The batter may look slightly curdled, which is normal.

Turn the mixer to low speed and gradually add the dry ingredient mixture along with the milk. Continue mixing just until no visible flour pockets remain. Batter will be thick. Use a spatula to gently fold in the chopped apples, making sure they are evenly distributed throughout the batter.

Spoon the batter evenly into each muffin cup, filling them to the top. Sprinkle the prepared streusel topping over each muffin and gently press it into the batter so it sticks during baking.

Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F and continue baking for 15–18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes. Carefully transfer them to a wire cooling rack so they can finish cooling without becoming soggy on the bottom.

Whisk together the confectioner’s sugar, heavy cream, and vanilla extract in a small bowl until smooth. Drizzle the icing over the muffins once they have cooled slightly, or leave the muffins plain if you prefer.

Store the muffins in an airtight container at room temperature for several days, or refrigerate them for up to one week to keep them fresh.